Pepper Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian sausage, roasted peppers, tomatoes, and rice simmer in a beef broth with basil and thyme, often topped with melted mozzarella. It delivers stuffed pepper flavors in convenient soup form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb. hot Italian sausage ((may sub lean ground beef/turkey – see notes))
- 1 small yellow onion, (chopped (or half large))
- 1 red bell pepper, (1/2-inch chop)
- 1 green bell pepper, (1/2-inch chop)
- 4-6 garlic cloves, minced
- 1/8-1/4 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes, no salt/seasonings added
- 1 14.5 oz. can fire roasted diced tomatoes (with juices)
- 3/4 cup uncooked long grain white rice, ((see notes for options))
- 1 TBS EACH fresh chopped basil, oregano, parsley (or 1 tsp EACH dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups low sodium beef broth
- 1/3 cup freshly grated Parmesan cheese
- freshly shredded mozzarella for serving
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1298mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 596mg
- Calcium
- 223mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.